Pad Thai Soup

• Gluten free

• Meat

  • 2 Birds eye chilies

• Seafood

  • 1/2 lb Shrimp

• Produce

  • 2 cups Bean sprouts
  • 2 tbsp Cilantro
  • 2 cloves Garlic
  • 2 Green onions
  • 1/4 cup Peanuts, toasted and coarsely chopped
  • 1 Shallot, large
  • 4 oz Shiitake mushrooms

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 6 cups Chicken broth
  • 1 tbsp Tamarind concentrate

• Condiments

  • 3 tbsp Fish sauce or soy sauce

• Pasta & Grains

  • 6 oz Rice noodles

• Baking & Spices

  • 3 tbsp Palm sugar or brown sugar

Found on closetcooking.com

Description

Ingredients

• 6 cups chicken broth
• 1/2 pound shrimp, shelled and deviened, shells reserved
• 1 large shallot, finely diced
• 2 cloves garlic, chopped
• 1 tablespoon tamarind concentrate or 1/4 cup lime juice
• 3 tablespoons fish sauce or soy sauce
• 3 tablespoons palm sugar or brown sugar
• 2 birds eye chilies, sliced (or chili sauce such as sriracha to taste)
• 4 ounces shiitake mushrooms, sliced
• 2 eggs, lightly beaten
• 6 ounces rice noodles
• 2 cups bean sprouts
• 2 green onions, sliced
• 1/4 cup peanuts, toasted and coarsely chopped
• 2 tablespoons cilantro

Directions

• Bring the broth and shrimp shells to a boil in a large sauce pan, reduce the heat, simmer covered for 10 minutes and strain the solids from the broth and return to heat.
• Meanwhile, prepare the remaining ingredients.
• Add the shallot, garlic, tamarind concentrate, fish sauce, sugar, chilies and mushrooms to the broth and simmer for 10 minutes.
• Meanwhile cook the noodles as directed and divide between 4 bowls.
• Add the shrimp to the soup and simmer until cooked, about 3 minutes.
• Pour the eggs into the soup in a thin stream while stirring/swirling the soup.
• Add the bean sprouts and remove from heat.
• Ladle the soup over the noodles and garnish with green onions, chopped peanuts and cilantro.

Nutrition